LAPORAN AMALI

NAMA PROGRAM SENI KULINARI

KOD DAN TAJUK KURSUS DHA 3223 GARDE MANGER
TAJUK SUB MODUL SAUCES AND DRESSING SALAD AND APPETIZER
TARIKH AMALI 11/7/2023
NAMA PELAJAR MUHAMAD SYAFIQ SYARAFUDDIN BIN RIZAL
PERKARA PENERANGAN

MENU / MASAKAN SAUCES AND DRESSING SALAD AND APPETIZER

RESEPI BAHAN SAUCES AND DRESSING SALAD AND APPETIZER

BASIC MAYONAISE
 pasteurized egg yolks – 2 noss
 white vinegar – 15ml
 dry mustard – 2.5gram
 vegetables oil – 360ml
 salt – as needed
 ground white pepper – as needed

THOUSAND ISLAND DRESSING

 chili sauce – 2tbsp
 minced onion – ¼ noss
 finely chooped green bell pepper – 30gram
 hard-cooked eggs – 1 chopped

BASIC VINAIGRETTE
 white vinegar – 50ml
 salt – 1tsp
 white pepper – 1tsp
 olive oil or vegetable oil – 150ml

MIXED GREEN SALAD

 Red cabbage (shredded) – 20 gram
 Ice berg lettuce – 30 gram
 Pepper rings – 20 gram
 Cherry tomatoes – 20 gram
 Red onion rings – ½ noss
 Cucumber slices – ½ noss
 Croutons – 20 gram
FISH CAKE WITH TARTAR SAUCE
 Butter – 20 gram
 Celery , peeled – finely diced celery stalk – ½ noss
 Scallion – 20 gram
  Bread Crumb – 10 gram / as needed
 Tabasco – 2 dashes
 Egg , well beaten – 1noss
 Mayonnaise – 2tbsp
 Chives (finely snip) – 10 gram
 White fish – 200gram
 Salt, ground black pepper – to taste
 Oil for pan fries – as needed

CARA MEMBUAT / LANGKAH PENYEDIAAN SAUCES AND DRESSING SALAD AND

MEMASAK APPETIZER

PROSUDER MEMASAK BASIC MAYONIS

 Whisk the yolks, vinegar, and mustard until slightly foamy.

 Add the oil gradually in a thin stream, whisking constantly, until
all the oil is incorporated and the mayonnaise is thick

PROSEDUR MEMASAK THOUSAND ISLAND DRESSING

 Add the listed ingredients to mayonnaise.

PROSEDUR MEMASAK BASIC VINAIGRETTE

 Mix the vinegar, salt, and white pepper until the salt is
dissolved.
 Using a wire whip, a mixing machine, or a blender, begin adding
the oil a few drops at a time.
 Mix again before using. (The best way to re-emulsify a
separated vinaigrette is to put it in a blender and spin at high
speed until it is recombined.)

PROSEDUR MEMASAK MIXED GREEN SALAD

 Wash and drain the greens thoroughly. Chill in refrigerator.
 Cut or tear the greens into bite-size pieces.
 Place the salad greens in a large mixing bowl and toss gently
until uniformly mixed.
 Immediately before service, add the dressing and toss to coat all
the leaves with the dressing.
 Place on cold salad plates and serve immediately.

PROSEDUR MEMASAK FISH CAKE WITH TARTAR SAUCE

 Melt the butter in a sauté pan over medium heat. Sweat the
celery in the butter until slightly translucent. Add the green
onions and continue cooking over medium heat until soft. This
will happen quickly.
 Transfer the mixture into a bowl and allow to cool to room
temperature.
 Add the bread crumbs, Tabasco, eggs, mayonnaise, chives, and
shrimp; season with salt and pepper.
 Add approximately 1½ oz/43 g bread crumbs to the shrimp
mixture. If the mixture is too wet, add more bread crumbs until
the mixture is only slightly moist.
  Dividing the mixture into 2-oz/57-g servings, shape into small
cakes 2 in/ 5 cm in diameter. Dip both sides of each shrimp cake
in the remaining bread crumbs.
 Heat the clarifi ed butter in a sauté pan over medium-high heat
and cook the cakes until the shrimp is fully cooked and the
cakes are golden brown, 4 to 5 minutes on each side.

HASIL KERJA / PLATING

CATATAN - tekstur memuaskan

- rasa yang kurang

DISAHKAN OLEH : TANDATANGAN PENTAKSIR :

NAMA PENTAKSIR : ZAIDATUL SYAHIRAH BT ZAINAL ABIDIN

TARIKH : 11/7/2023
 LAPORAN AMALI
NAMA PROGRAM SENI KULINARI
KOD DAN TAJUK KURSUS DHA 3223 GARDE MANGER
TAJUK SUB MODUL SALAD AND APPETIZER
TARIKH AMALI 11/7/2023
NAMA PELAJAR MUHAMAD SYAFIQ SYARAFUDDIN BIN RIZAL
PERKARA PENERANGAN

MENU / MASAKAN SALAD AND APPETIZER

RESEPI BAHAN SALAD AND APPETIZER

MIXED GREEN SALAD

 Red cabbage (shredded) – 20 gram
 Ice berg lettuce – 30 gram
 Pepper rings – 20 gram
 Cherry tomatoes – 20 gram
 Red onion rings – ½ noss
 Cucumber slices – ½ noss
 Croutons – 20 gram

FISH CAKE WITH TARTAR SAUCE

 Butter – 20 gram
 Celery , peeled – finely diced celery stalk – ½ noss
 Scallion – 20 gram
 Bread Crumb – 10 gram / as needed
 Tabasco – 2 dashes
 Egg , well beaten – 1noss
 Mayonnaise – 2tbsp
 Chives (finely snip) – 10 gram
 White fish – 200gram
 Salt, ground black pepper – to taste
 Oil for pan fries – as needed

SPINACH SALAD
 Spinach leaves – 100 gm
 beef bacon – 2 slices
 fresh white button mushroom – 50 gm
 salt and pepper – to taste
CARA MEMBUAT / LANGKAH PENYEDIAAN SAUCES AND DRESSING SALAD AND
MEMASAK APPETIZER

PROSEDUR MEMASAK MIXED GREEN SALAD

 Wash and drain the greens thoroughly. Chill in refrigerator.
 Cut or tear the greens into bite-size pieces.
  Place the salad greens in a large mixing bowl and toss gently
until uniformly mixed.
 Immediately before service, add the dressing and toss to coat all
the leaves with the dressing.
 Place on cold salad plates and serve immediately.

PROSEDUR MEMASAK FISH CAKE WITH TARTAR SAUCE

 Melt the butter in a sauté pan over medium heat. Sweat the
celery in the butter until slightly translucent. Add the green
onions and continue cooking over medium heat until soft. This
will happen quickly.
 Transfer the mixture into a bowl and allow to cool to room
temperature.
 Add the bread crumbs, Tabasco, eggs, mayonnaise, chives, and
shrimp; season with salt and pepper.
 Add approximately 1½ oz/43 g bread crumbs to the shrimp
mixture. If the mixture is too wet, add more bread crumbs until
the mixture is only slightly moist.
 Dividing the mixture into 2-oz/57-g servings, shape into small
cakes 2 in/ 5 cm in diameter. Dip both sides of each shrimp cake
in the remaining bread crumbs.
 Heat the clarifi ed butter in a sauté pan over medium-high heat
and cook the cakes until the shrimp is fully cooked and the
cakes are golden brown, 4 to 5 minutes on each side.

PROSEDUR MEMASAK SPINACH SALAD

 Cook the bacon until crisp
 Crumble the bacon
 Saute the sliced mushroom
 Place the spinach in a large bowl. Tear large leaves into smaller
pieces. Smaller leaves may be left whole.
 Portion the salad onto cold salad plates
 Hold for service in refrigerator
 At serving time, sprinkle with crumble bacon ‘Serve with fresh
dressing

HASIL KERJA / PLATING

CATATAN - Rasa yang enak
- Warna yang menarik

DISAHKAN OLEH : TANDATANGAN PENTAKSIR :

NAMA PENTAKSIR : ZAIDATUL SYAHIRAH BT ZAINAL ABIDIN

TARIKH : 11/7/2023